Recipe: Gluten Free Toblerone Cake

Gluten free Toblerone cake – heck ya! I made this cake on Sunday because it was a special day. Did you have a happy Father’s day? My dad is the best, like flat out the best. We had a great talk and I sent my love all the way to Ontario. This cake, however, might have made his day just a bit brighter. It certainly made our day shine!

Okay, let’s get started on this deliciously rich Toblerone cake.

Ingredients

• 1 cup of sugar
• 3/4 cup and 2 tablespoons of gluten free flour
• 6 tablespoons of cocoa powder
• 1/2 teaspoon of salt
• 1/8 teaspoon of baking soda and powder
• 1 egg
• 1/2 cup of soya milk and oil
• 2 teaspoons of vanilla
• 1/2 cup of boiling water
• 50g of Toblerone

• Toblerone Buttercream:
• 100g of Toblerone
• 1 cup of powdered sugar
• 1/2 cup of salted butter
• 2 teaspoons of vanilla
• 1 tablespoon of soya milk

First up, gather all of your ingredients and mixer. Get the ingredients all measured and ready because then it’s just easier when it’s time to mix. Lastly, set the oven to 350 degrees.

Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the 1/2 cup of boiling water and beat.

Pour into a square pan lined with parchment paper and bake at 350 degrees for 30-40 minutes.

Finally, time for the butter cream. Take Toblerone and melt it in a double boiler.

While that’s melting, beat the butter until it’s nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar and combine well.

Once the cake is done, take out of the oven and let it cool, then cut in 4.

It’s important to let the gluten free Toblerone cake cool before you ice it because you don’t want the icing to melt and make a mess.

This cake will make two little cakes that are two layers high. Don’t try and make a 4 layer cake because it will topple over on you. Rather than having a toppling mess, make two little cakes. Therefore, if there are two of you, you can each have your own. Haha.

Place the first layer of chocolate cake down and then add decent amount of icing, yet not too much. You don’t want the icing to squish out of the cake, but rather just the right amount of icing to ‘glue’ them together. Spread around and top with another layer of cake. Then, ice the whole cake.

Take the 50g of Toblerone and chop it all up quite finely. Then, create a crust on the cake with all the bits of Toblerone chocolate. Done – that’s it, all done.

Slice up and eat.

This gluten free Toblerone cake is so good and rich – sure to satisfy any chocolate craving. Happy Thursday and see you again soon. Bye!

Recipe

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5 from 1 vote

Gluten Free Toblerone Cake

Author: Ali

Servings: 8

Gluten free Toblerone cake – heck ya! I made this cake on Sunday because it was a special day. Did you have a happy Father’s day? My dad is the best, like flat out the best. We had a great talk and I sent my love all the way to Ontario. This cake, however, might have made his day just a bit brighter. It certainly made our day shine!

Prep Time15 minutes minutes

Cook Time30 minutes minutes

Total Time45 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 1 cup of sugar
• 3/4 cup and 2 tablespoons of gluten free flour
• 6 tablespoons of cocoa powder
• 1/2 teaspoon of salt
• 1/8 teaspoon of baking soda and pwoder
• 1 egg
• 1/2 cup of soya milk and oil
• 2 teaspoons of vanilla
• 1/2 cup of boiling water
• 50 g of Toblerone
• Toblerone Buttercream:
• Toblerone Buttercream:
• 100 g of Toblerone
• 100 g of Toblerone
• 1 cup of powdered sugar
• 1 cup of powdered sugar
• 1/2 cup of salted butter
• 1/2 cup of salted butter
• 2 teaspoons of vanilla
• 2 teaspoons of vanilla
• 1 tablespoon of soya milk

Instructions

• First up, gather all of your ingredients. Get them all measured and ready.
• Set the oven to 350 degrees.
• Next, mix all the dry together: sugar, flour, cocoa powder, salt, soda and powder. Sift them together and put them in the mixing bowl. Then, add in the egg, milk, oil and the vanilla. Mix well. Then, add in the 1/2 cup of boiling water.
• Pour into a square pan lined with parchment paper and bake at 350 degrees for 30-40 minutes.
• Time for the butter cream. Take Toblerone and melt it in a double boiler.
• While that's melting, beat the butter until it's nice and whipped. Once the Toblerone is melted and cooled a bit, stir it into the whipped butter. Add in the vanilla and soya milk. Then, a bit at a time, whisk in the powdered sugar.
• Once the cake is done, take out of the oven and let it cool, then cut in 4.
• It's important to let the gluten free Toblerone cake cool before you ice it because, you don't want the icing to melt and make a mess.
• Place the first layer of chocolate cake down and then add decent amount of icing, yet not too much. You don't want the icing to squish out of the cake, but rather just the right amount of icing to 'glue' them together. Spread around and top with another layer of cake. Then, ice the whole cake.
• Take the 50g of Toblerone and chop it all up quite finely. Then, create a crust on the cake with all the bits of Toblerone chocolate. Done - that's it, all done.